Enjoying all the simplicity of summer eating with an effortless cucumber-tomato salad recipe. Jump to recipe.
Watching the calendar turn over into August has been a huge relief. Summer has me feeling a little lost. Perhaps the chaos outside – tangled vines upon vines and teeming wildlife – can’t help but creep in. Last night, I found myself imagining sipping a mug of tea on a cold, gray January day in a nearly silent house. And there’s the truth of the matter – it’s not the weather or the bugs or even the summer that’s getting to me, it’s the lack of quiet. There’s no time to collect my thoughts or reflect.
But now, more than ever, I’m craving the space for reflection. Since spring, the long held dreams I’ve had for the blog in terms of audience and recognition have started to really happen. I’ve worked hard and wanted this, but if I’m being honest about things, part of me prefers working in obscurity. I sort of have a track record of squandering opportunities or backing off when success feels imminent. Opening up to a bigger audience, more eyeballs as they say, makes me worried I’m going to do it again. Don’t mess this up, all those eyeballs and clicks seem to tell me.
When I’m not trying to succeed, I can brush off accomplishments and failure equally. If you don’t like me or my work, it’s fine. “I’m doing this for myself,” I can say. But expectations? They can’t be shrugged off as easily. Owning my accomplishments, accepting the expectations, it’s a way of putting myself on the line. The minute I say “I want this,” or “I’m doing this,” that’s the same minute that failure becomes a possibility. And it’s terrifying.
Chaos, the potential to fail, it’s heavy stuff – no wonder I’ve been weird in the kitchen. At least it’s the perfect time of year for simple food to save the day (or the dinner). This cucumber-tomato salad’s been on the table more days than not lately. Lettuces don’t do well at the height of the Virginia summer, so we make our salads from what we do have plenty of – cukes and tomatoes. Our CSA has been churning out piles of delicious, faintly sweet cucumbers and our garden, with only two tomato plants, is still putting out nearly a pint a day. To these perfect summer gems, I add only a few splashes of vinegar (I found a mix of sherry and balsamic provided just the right amount of umami) and a quick hit of olive oil, plus just a bit of minced garlic, fresh tarragon, and oregano.
Cucumbers have varying levels of cucurbitacin, which can cause the skin and outer flesh to be bitter. The only way to know if you have a bitter cucumber is to taste it. If it is bitter, remove the peel and cut slightly thicker slices – otherwise, serve your cukes up, peel and all. If I have the time, I like to salt and drain my cucumbers, I find it makes for a silkier, more concentrated cucumber flavor and leads to much less cucumber water collecting in the bottom of the bowl.
This makes wonderful leftovers – though the fresh oregano will turn black overnight, so it’s best added just before eating.
Enjoying all the simplicity of summer eating with an effortless cucumber-tomato salad recipe.
- 4 small cucumbers , sliced into 1/4-inch thick half moons
- sea salt
- 2 cloves garlic , smashed, peeled, and minced
- 2 tablespoons sherry vinegar
- 1 teaspoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 cups halved cherry tomatoes
- 1 - 2 medium heirloom tomatoes , cored, seeded and chopped
- 1 tablespoon tarragon
- 1 tablespoon fresh oregano leaves
- 1/2 cup crumbled feta* (goat's milk feta is my fave)
- *optional
-
Set cucumbers in a colander over the sink and toss with several pinches sea salt. Allow cukes to drain for at least 20 minutes; toss cucumbers and shake colander every so often.
-
Meanwhile, in a small bowl, use a fork to whisk together garlic, a good pinch of sea salt, sherry and balsamic vinegars, and olive oil.
-
In a large salad bowl, toss drained cucumbers with half the dressing. Add the tomatoes and drizzle with remaining dressing. Toss very gently. Adjust salt levels and add freshly ground black pepper to taste. Finally, finish with crumbled feta and fresh herbs.
Oh gosh I’ve felt this way for years… that struggle between doing this (the writing, the recipes, the photography) for others vs. yourself. I like to think, though, that people will come to my site because they connect to me, my thoughts, no matter how mundane they can be sometimes. That’s why I come here (not the mundane part :-))… because I feel a connection to this space, to your work, and, especially, your honesty. I guess that’s just saying… keep doing what you’re doing. If something gets to you or you’re stressing out, maybe take a step back, decompress, and approach it later. I find that helps me when I get overwhelmed by it all.
This is lovely, Elizabeth. In the most uncomplicated of ways. I really appreciate the willingness to be a little more still in the kitchen. As you can see, beautiful things can happen.
Oh yes, that thing about success, expectations (both real and made ups), and the possibility of failing sound pretty familiar to me too. Thank you so much for sharing your thoughts; I know that there are many who can rely to these feelings.
P.S. This summer salad looks great! I love how fresh and simple it is.
Yes to the comfort of flying just under the radar. And to backing away/sidestepping success in the past. I too have had occasions where I’m oh so close and then back off. Or change course. You know that Helsinki Bus Station Theory about “staying on the f***ing bus”? I get off the bus JUST before things hit it big.
It’s this push/pull between “look at me, look at me” and then “no, don’t look! Nothing to see over here”.
Anyhow, your writing resonates with me. And you deserve all the success that’s coming your way. And not everyone is going to love you and that’s okay too. You’re a welcome “must read” with the perfect mix of “you” plus delicious recipes.
This post resonated so well with me, Elizabeth!!! Sometimes I feel like I’m the one who gets in my way 99.99% of the time. I get scared of failing or not succeeding, and then don’t do something–when I know that if I did and just gritted my teeth, it would probably pay off! Or at least, I hope it would. Loved this post and your honesty.
Oh, and this salad looks delicious!!! 🙂
This looks delicious! And oh so fresh! Perfect for the start of August. 🙂
I appreciate your honest words about your hopes and fears with your blog. Congratulations on gaining followers and recognition but I can completely understand your thoughts. I am a newer blogger, and hope to one day have more followers and recognition. I would greatly appreciate any advice you have for me. Clearly, you are incredibly talented!
I am the exact same way. I much prefer my obscurity. In fact, that’s one of the reasons I took my husband’s name. Do you know how many Jen/Jenny/Jennifer Coopers there are? TONS! I liked that anonymity. But it comes with a price.
But you pushing past the uncomfortableness of being seen? You’re giving me hope that one day I’ll be able to do that too.
I’m glad you shared this because I definitely feel this, too. So happy for you and your success and what’s next to come.
Mmm such a colourful and delicious summer salad! I love it!
What a beautiful summer salad! I bet this would be great for breakfast alongside some scrambled eggs. Or, you know, at any other meal. 🙂
You are such an incredible, honest writer, Elizabeth. I adored this post.
And oh, veggies have never looked so delicious! Beautiful photos. <3
Your writing here is beautiful. I know where you are coming from – failure is scary for everyone, and taking that big breath and just going for it can be cripplingly difficult. My blog is about 100000x more obscure than yours, but have been encountering similar feelings of late, with trying to make the time to post regularly and post things others will enjoy while hitting my biggest university semester yet in terms of workload and desperately trying not to let anything slip. I guess it sometimes feels like juggling too many tasks, but then I would hate not doing one of them so continue to try! (while also trying not to get too stressed out…easier said than done!).
Thank you for sharing your thoughts and being so honest – I think almost everyone can relate to something in what you have written.
Your salad looks gorgeous too – sometimes simple is best! X
First off, congratulations on your win! Well-deserved! 🙂 Now thank you for such an honest post. I guess we are all facing similar fears when we put our work out there but, of course so much more pressure comes when our audience grows. After 2 years of blogging I am constantly struggling with thoughts of “doing it for myself vs. pleasing the audience”. You found success and recognition for being true to yourself and that’s what will keep those who truly appreciate your work. Carry on being inspirational!
I love this salad, I come from a Russian background and cucumber and tomato salad is what appears at lunch and dinner all summer long. The most authentic way for us is to dress it with unrefined sunflower oil, incredible flavour!
Your words in this post are so truthful, thank you for sharing Elizabeth. That fear of failure once you want something is powerful, but I like to believe we can overcome it :). Hope you get some quiet time soon, even in the summer, there are gorgeous fields of wildflowers waiting for you somewhere <3
Thank you for the most excellent post the recipes, pictures, and prose are spot on. Cucumber and tomato salads are a favorite of ours on the rare days of Berkeley ‘heat waves’ and heck with tomatoes fresh from the farmers market they rock in our usual late summer fog too.
My wife and I are burgeoning baking bloggers, her as chef and me as taste-tester-in-chief and I find your writing recipes and pictures all inspiring and a level to strive for. Thank you for sharing thoughts on your journey!
Thanks for sharing your truth. It makes your blog all the more interesting and inviting to read. I’m sure it was hard to risk being vulnerable, but I loved it. Bravo.